To this mixture slowly blend in 1 and a half cups all-purpose flour. You should end up with a very dense dry ball of cookie dough about the size of a softball. (Depends on ambient temperature of the room and amount of butter)

Fold in a half cup of semi-sweet chocolate chips to make these chocolate chip cookies or leave them out for a tasty non-chocolatey cookie. You can also add a half cup of your favorite soft nuts such as chopped walnuts.

Options include replacing the brown sugar with white sugar or going half white and half brown sugar. You can also increase the amount of butter up to a total of 8 tablespoons. Consider a sprinkle of cinnamon to living it up. Also consider using whole-wheat flour in place of the all-purpose flour.

Using a 1 tablespoon mechanical scoop I evenly place 12 portions on to each of 2 cookie sheets.

Whatever you decide, cook for about 10 to 12 minutes at no less than 350 degrees. At sea level +200 feet these cookies come out of my electric oven just a little pale, so I usually let them go to 11 minutes. I look for the beginnings of a gold-tan shade to the cookie before removing them. I then let them sit for 1 minute before taking a hard-plastic spatula to loosen them from the cookie sheet.

2. Cream butter, sugar, and brown sugar in a large mixing bowl. Beat in eggs and vanilla until well blended. Sift together flour, baking soda, and baking powder. Stir flour mixture into butter/sugar mixture. Stir in rolled oats, cereal, and coconut until well combined.